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  1. Undergraduate Thesis

    https://fabe.osu.edu/courses/fabeng-4999

    FABENG 4999 Research leading to an undergraduate thesis. Prereq: 6 cr hrs taken at 3000 level or ...

  2. Honors Undergraduate Research

    https://fabe.osu.edu/courses/fabeng-4998h

    and 6 sem cr hrs taken at the 3000-level or above in Engineering. Repeatable to a maximum of 10 cr hrs ...

  3. Honors Undergraduate Thesis

    https://fabe.osu.edu/about-us/courses/fabeng-4999h

    6 sem cr hrs taken at the 3000-level or above in Engineering, and permission of instructor. Repeatable ...

  4. Magazines and Journals Owned by ATI

    https://ati.osu.edu/node/1324

    https://www.cowsmo.com/ The Daily Record Current 7 Days Index http://www.the-daily-record.com/ Dairy World 2021- Current ... Current Index http://www.finehomebuilding.com/ Floral Management 2021- Current Not Available ... Index to Previous Issues http://www.furfishgame.com/ The Furrow 2021- Current Previous Issues ...

  5. Individual Studies

    https://fabe.osu.edu/courses/fabeng-4193

    department. Prereq: 6 cr hrs taken at the 3000 level or higher in Engineering. Repeatable to a maximum of 10 ...

  6. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data ...

  7. College Teaching in Engineering

    https://fabe.osu.edu/courses/fabeng-7220

    the college level including skills, strategies and issues common to university teaching in general and ...

  8. Precision Agriculture

    https://fabe.osu.edu/courses/agsysmt-4580

    Global Positioning System (GPS), guidance systems, plant and soil sensors, soil sampling, yield mapping ...

  9. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, ...

  10. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    between the composition of the individual food components and their chemical and physical properties. ...

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